El Pollo Loco Mexican Beans

El Pollo Loco Mexican Beans
Serving Size :
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1 tablespoon vegetable oil
1 whole serrano chile
1/4 teaspoon serrano chiles -- ground
1 28-oz. can pinto beans
1/3 cup water
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Heat oil and whole chile in sauce pan. When chile is tender, add ground
chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10
to 15 minutes.

El Pollo Loco Chicken

El Pollo Loco Chicken
Serving Size : 4
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1 Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper
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Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces

El Pollo Loco (Pollo Asada)

El Pollo Loco (Pollo Asada)
Serving Size : 4
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1 cup White wine vinegar
1 cup Olive oil
1/2 cup White wine
Oregano
Thyme
Salt
10 milliliters Garlic -- mince
1 1/2 teaspoons Hot sauce
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Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until
done.